NOTES:
- For a vegan version, use plain greek style coconut yogurt. If using coconut yogurt, you can omit or cut back on the coconut cream.
- If you can’t find coconut cream, buy a can of coconut milk and place it in your fridge until cold. Open it, pour off the liquid (reserve for another use) and use the thick coconut cream that remains.
- These parfaits can be made in advance and stored, covered, in the fridge for a couple days. When I did this, mine set up and had an almost cheesecake-like consistency, which was delicious! If you go this route, I recommend adding the top layer of coconut and cacao nibs just before serving to add a little extra crunch.

Split the vanilla bean in half lengthwise and scrape out the seeds with a paring knife. Place the seeds in a medium bowl along with the rhubarb, strawberries, 6 tablespoons of honey and a pinch of salt. Stir gently to combine and set aside for 20 minutes. While the fruit is macerating, preheat the oven to 400 F.

Spread the rhubarb and strawberries out on a parchment-lined sheet pan along with their juices. Roast until some of the rhubarb is falling apart and the juices have thickened to a syrup-like consistency, about 25 minutes. Set aside to cool completely.

Place the yogurt in a medium bowl and add the coconut cream. Whisk to combine well. Whisk in honey to taste. (The amount will vary depending on how tangy your yogurt is--I used 2 tablespoons.) Place a couple tablespoons of the coconut yogurt in the bottom of 6 small (4- to 6-oz.) glasses. Spoon a tablespoon or so of the roasted rhubarb over the yogurt and top with some of the flaked coconut and cacao nibs. Repeat the layering process one more time, then serve.